Try this Habanero Pepper Sauce - Agent Orange recipe, or contribute your own.
Suggest a better descriptionSaute the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place the mixture and raw chiles into a blender and puree until smooth. Dont cook the peppers, since cooking reduces flavor of the Habaneros. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles. Heat Index : 9 on a scale of 1-10. Yields 2 cups Bob Emert
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Serving Size: 1 Serving (880g) | ||
Recipe Makes: 1 | ||
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Calories: 402 | ||
Calories from Fat: 106 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 100.8mg | 3 % | |
Potassium 2164.1mg | 57 % | |
Total Carbohydrate 68.8g | 20 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 57.2g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 402
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